One Hour Matzo Ball Soup

If you need a little comfort food but don’t have the time to make a broth from scratch, this recipe may be for you.


2 Qt Chicken Stock (some will evaporate)

1 Small Onion (more if desired)

1 Chicken Breast (packaged)

Pre-peeled, Pre-washed Baby Carrots (1/2 cup chopped)

2 Eggs

2 Tbs Extra Virgin Olive Oil

1 Packet Matzo Ball Mix (Manischewitz)

Dried Parsley

Large Pot with Lid, Ladle/Spoon


Begin by pouring the chicken stock into the large pot and bringing to a low boil.



While stock is heating, slice one chicken breast into small, bite sized pieces. Add chicken pieces to the boiling stock, then cover.



While chicken is cooking, prepair matzo mix.Following the directions on the box, beat two

eggs in a small bowl, then add one packet of matzo meal. Add extra virgin olive oil (about 2tbsp, depending on the size of your eggs). The mixture should be thick, with just enough liquid to wet all of the matzo meal. Put mazo meal into the refrigerator for 15 minutes.


While matzo mix is setting, chop one small onion and add to soup.



Chop the pre-peled, pre-washed baby carrots, add to soup. Shake dried parsley into soup.



Remove matzo mix from refrigerator, and carefully roll between your palms to shape into small balls, about 1 inch in diameter. Balls which are too loose will fall apart, however, balls which are packed too tightly will be dense and heavy in the soup. This is why it is smart to roll the balls with your palms instead of forming them with your fingers.


Transfer the uncooked matzo balls to the soup carefully with a ladle. The mazo balls must remain in the simmering soup for 20 minutes to cook thoroughly. During this time, they will double or triple in size.

When the matzo balls are cooked, remove soup from heat, and enjoy! Cover soup to retain heat.

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